Pork Tamales Rojos

Pork Tamales Rojos are a delightful Mexican dish that captures the essence of comfort food. With their rich flavors and tender pork filling, tamales make for an excellent choice at family gatherings, holidays, or any special occasion. This recipe will guide you through creating these delectable treats, ensuring that each bite is a celebration of taste and tradition.

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Jump to:

• Why You’ll Love This Recipe
• Tools and Preparation
• Essential Tools and Equipment
• Importance of Each Tool
• Ingredients
• For the Corn Husks:
• For the Pork Rojo Filling:
• For the Masa:
• For Garnish
• How to Make Pork Tamales Rojos
• Step 1: Prepare the Pork Rojo Filling
• Step 2: Prepare the Masa
• Step 3: Assemble the Tamales
• Step 4: Steam the Tamales
• Step 5: Serve
• How to Serve Pork Tamales Rojos
• Traditional Accompaniments
• Garnishes
• Additional Dishes
• How to Perfect Pork Tamales Rojos
• Best Side Dishes for Pork Tamales Rojos
• Common Mistakes to Avoid
• Refrigerator Storage
• Freezing Pork Tamales Rojos
• Reheating Pork Tamales Rojos
• Frequently Asked Questions
• What are Pork Tamales Rojos?
• Can I use a different meat?
• How do I know if my Pork Tamales Rojos are done?
• Can I make these tamales ahead of time?
• What can I serve with Pork Tamales Rojos?
• Final Thoughts
• 📖 Recipe Card

Why You’ll Love This Recipe

• Authentic Flavor: Experience the rich, smoky flavors of traditional Mexican cuisine with expertly seasoned pork rojo filling.
• Versatile Dish: Perfect for parties, holidays, or as a comforting family meal, these tamales can be enjoyed anytime.
• Make Ahead: Prepare in advance and freeze for later use. They reheat beautifully, making meal prep a breeze.
• Fun to Make: Gather friends or family for a tamale-making party and enjoy the process together!
• Customizable: Easily adjust the spice levels or fillings to suit your taste preferences.

Tools and Preparation

Having the right tools makes preparing Pork Tamales Rojos easier and more efficient. Here’s what you need to get started.

Essential Tools and Equipment

• Large Dutch oven or stock pot
• Blender
• Large mixing bowl or stand mixer
• Steamer pot
• Corn husk soaking container

Importance of Each Tool

• Dutch Oven: Ideal for browning pork and simmering the rich rojo sauce evenly.
• Blender: Essential for creating a smooth chile purée that infuses flavor into the filling.
• Steamer Pot: Ensures even cooking while steaming the tamales to perfection.

Ingredients

For the Corn Husks:

• 50 corn husks

For the Pork Rojo Filling:

• 5 lbs pork shoulder, cut into 1-inch cubes
• 2 teaspoons kosher salt
• 4 tablespoons vegetable oil
• 12 dried guajillo chiles (~12 tablespoons ground)
• 4 dried ancho chiles (~4 tablespoons ground)
• 4 dried pasilla negro chiles (~4 tablespoons ground)
• 6 cups water or chicken stock
• 6 cloves garlic
• 2 white onions, peeled and quartered
• 2 jalapeños, stems removed
• 1 tablespoon Chimayo chili powder(optional)
• 4 teaspoons ground cumin
• 4 teaspoons Mexican oregano(or regular oregano)
• 2 tablespoons apple cider vinegar

For the Masa:

• 2 cups lard, room temperature
• 4½ teaspoons baking powder
• 1 tablespoon kosher salt
• 8 cups Maseca – Instant corn masa mix(2 pounds)
• 1 cup reserved pork rojo sauce
• 7 cups water, reserved cooking liquid, broth, or a combination

For Garnish

• 2 tablespoons fresh parsley, finely chopped

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How to Make Pork Tamales Rojos

Step 1: Prepare the Pork Rojo Filling

1. Prepare the Pork: Cut the pork shoulder into 1-inch cubes and season with kosher salt. Set aside.
2. Soften the Chiles: Remove stems (and seeds if desired) from guajillo, ancho, and pasilla chiles. Soak in boiling water for about 30 minutes until tender.
3. Make the Chile Purée: Blend softened chiles with 1 cup soaking liquid, 1 cup chicken stock, garlic, onion, jalapeño, Chimayo chili powder (if using), cumin, and Mexican oregano until smooth. Strain if desired.
4. Cook the Pork: In a large Dutch oven, brown pork in batches with vegetable oil over medium heat.
5. Simmer the Pork: Add 4-5 cups chicken stock and chile purée; bring to boil. Reduce heat to low and simmer for about 1 hour until tender.
6. Shred and Cool: Let pork cool before shredding with forks; mix back into sauce. Reserve 1 cup sauce for masa; refrigerate overnight.

Step 2: Prepare the Masa

1. Whip the Lard: In a large bowl or mixer, whip lard until fluffy. Mix in baking powder and kosher salt.
2. Mix Masa and Liquid: Alternate adding maseca and reserved pork rojo sauce until fully combined; beat for 5 minutes until light and fluffy.
3. Float Test: Drop a spoonful of masa into cold water; if it floats, it’s ready.

Step 3: Assemble the Tamales

1. Soak Corn Husks: Soak husks in hot water for 1 hour; drain and pat dry before using.
2. Fill and Fold Tamales:
3. Place corn husk smooth side up with wide end facing you.
4. Spread 3-4 tablespoons of masa in rectangle shape on husk.
5. Add 3-4 tablespoons of pork rojo filling in center.
6. Fold sides over filling then fold up narrow end.

Step 4: Steam the Tamales

1. Fill steamer pot with water; add penny (to indicate evaporation).
2. Arrange tamales upright in steamer basket with open ends facing up.
3. Bring water to boil; reduce heat to low and steam for 1 to 1¼ hours.

Step 5: Serve

Serve tamales warm with your favorite salsa or sauce for dipping!

How to Serve Pork Tamales Rojos

Pork Tamales Rojos are not just a meal; they are an experience. Whether you’re enjoying them at a family gathering or a festive occasion, serving them the right way can enhance their delightful flavors.

Traditional Accompaniments

• Salsa Verde – A fresh and tangy green salsa made from tomatillos, cilantro, and lime juice that pairs beautifully with tamales.
• Red Salsa – A rich, smoky red salsa made from roasted tomatoes and peppers adds depth to each bite of tamale.
• Crema Fresca – A dollop of this Mexican sour cream adds creaminess and balances the spice of the pork filling.

Garnishes

• Chopped Cilantro – Fresh cilantro sprinkled on top provides a burst of color and freshness.
• Diced Onions – Raw onions add a crunchy texture and sharp flavor that complements the tamales.
• Lime Wedges – Squeezing fresh lime juice over the tamales brightens the flavors and adds acidity.

Additional Dishes

• Mexican Rice – A side of fluffy, seasoned rice makes for a filling meal alongside your tamales.
• Refried Beans – Creamy refried beans offer a hearty addition that pairs well with the pork rojo filling.

How to Perfect Pork Tamales Rojos

Making perfect Pork Tamales Rojos involves attention to detail and careful preparation. Here are some tips to ensure your tamales turn out delicious every time.

• Use Quality Ingredients – Choosing high-quality pork shoulder and fresh chiles will elevate the flavor of your tamales significantly.
• Whip the Lard Properly – Whipping lard until fluffy creates a lighter masa that results in tender tamales.
• Soak Corn Husks Thoroughly – Ensuring corn husks are fully soaked helps them become pliable, making assembly easier.
• Check Masa Consistency – The masa should be light and spreadable. Use the float test to confirm it’s ready for assembling.
• Steam Carefully – Maintain a steady steam during cooking to ensure even cooking without drying out the tamales.
• Let Them Rest – After steaming, allow the tamales to rest for a few minutes before serving. This helps set their shape.

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Best Side Dishes for Pork Tamales Rojos

To complement your Pork Tamales Rojos, consider serving them with these delightful side dishes. Each option enhances the overall meal experience.

1. Elote (Mexican Street Corn) – Grilled corn on the cob slathered in mayo, cheese, chili powder, and lime juice adds fantastic flavor.
2. Guacamole – Creamy avocado dip seasoned with lime and garlic is perfect for dipping or spreading on your tamale.
3. Chiles Rellenos – Stuffed poblano peppers add a hearty side that pairs wonderfully with the flavors of your tamales.
4. Cabbage Salad – A refreshing cabbage salad dressed in lime vinaigrette provides crunch and acidity to balance richness.
5. Pico de Gallo – This fresh tomato salsa is vibrant and provides a zesty contrast to the savory tamale filling.
6. Potato Tacos – Crispy tacos filled with seasoned potatoes make for an interesting twist alongside your tamales.

Common Mistakes to Avoid

Making Pork Tamales Rojos can be a rewarding endeavor, but it’s essential to avoid common pitfalls for the best results.

• Skipping the Soak: Failing to soak corn husks can lead to tearing when wrapping tamales. Always soak them in hot water for at least an hour to ensure pliability.
• Overfilling: Stuffing too much filling into each tamale can cause them to burst during cooking. Use only 3-4 tablespoons of pork rojo filling per husk.
• Incorrect Masa Consistency: If your masa is too dry or too wet, it won’t steam properly. Aim for a light and fluffy texture, and perform the float test to check readiness.
• Not Steaming Long Enough: Under-steaming tamales can result in raw masa inside. Ensure they steam for 1 to 1¼ hours until firm and easily separate from the husk.
• Ignoring Temperature Control: Cooking on too high of heat can dry out your pork rojo filling. Keep it low and slow for tender results.

Refrigerator Storage

• Store cooled tamales in an airtight container.
• They will keep well in the refrigerator for up to 4 days.

Freezing Pork Tamales Rojos

• Place cooled tamales in labeled freezer bags.
• They are best enjoyed within 3 months of freezing.

Reheating Pork Tamales Rojos

• Oven: Preheat the oven to 350°F (175°C). Wrap tamales in foil and heat for about 20 minutes.
• Microwave: Place a tamale on a plate, cover with a damp paper towel, and microwave for 1-2 minutes until heated through.
• Stovetop: Steam tamales over boiling water for about 15 minutes until warmed.

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Frequently Asked Questions

What are Pork Tamales Rojos?

Pork Tamales Rojos are traditional Mexican dishes made with masa dough filled with tender pork cooked in red chile sauce, wrapped in corn husks, and steamed.

Can I use a different meat?

Yes! You can substitute chicken or beef if you prefer. The cooking method remains essentially the same.

How do I know if my Pork Tamales Rojos are done?

The masa should easily peel away from the corn husk when unwrapped. If it sticks, they need more steaming time.

Can I make these tamales ahead of time?

Absolutely! You can prepare and assemble them ahead of time. Just steam them when you’re ready to serve.

What can I serve with Pork Tamales Rojos?

They pair wonderfully with salsa, guacamole, or a side of rice and beans for a complete meal.

Final Thoughts

Pork Tamales Rojos are not just delicious; they are versatile enough to suit any occasion. Whether you enjoy them during holidays or as a weeknight treat, these tamales can be customized with different fillings or toppings. Give this recipe a try — your taste buds will thank you!

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